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Throughout 2022 we will be running a number of butchery classes, starting with our Introduction to Butchery class and hopefully moving on to more advanced classes covering specific carcasses and techniques.

Our opening course offers a complete introduction to our Fram to Fridge approach; from how we rear our livestock, why we mature our meat, explaining the primal cuts and then some hands-on butchery and finishing with a sausage making session.

For more information and to book a class, view this in our shop.

To be kept abreast of further courses and classes why not sign up to our mailing list.

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